Shrimp Tempura Recipe
The secret to delicious shrimp tempura isnʻt the shrimp. Itʻs the tempura batter. You want yours to be light and crunchy. This tempura batter can be used to deep fry fish, onions, sweet potato, eggplant, zucchini, thinly sliced carrots, mushrooms, and tons of other tidbits.
The REAL secret to the best tempura batter is a Japanese breadcrumb called Panko. Here in Hawaii I can get them at any grocery store. If youʻre somewhere else where Asian food is uncommon, scope out the Asian food aisle, seek out Asian markets or look online for a source. Theyʻre not expensive, you just have to find them.
Recipe written by Stephanie HawaiianScribe for Bubblews
Shrimp Tempura Recipe
PREP TIME: 40 MIN
COOK TIME: 20 MIN
YIELD: 10 SHRIMP TEMPURA
Ingredients:
- 10 Jumbo shrimp (the bigger the better. Thaw if they are frozen.)
- Flour
- Panko breadcrumbs
- 3 scrambled eggs
Instructions:
1. Prepare shrimp. Remove shells. Make a shallow slit down the back to devein the shrimp. If you canʻt locate the vein, itʻs not a big deal.
2. Turn the shrimp over and make a few tiny slits across the belly. Bend the shrimp so that it is as straight and long as possible.
3. Heat vegetable or peanut oil to 170 degrees C. Check temperature with chopsticks. When there are small bubbles around the chopstick, the oil is ready.
4. Beat egg yolks and add 2 ice cubes into the bowl to keep the mixture cold. Set bowl aside.
5. In a separate bowl place 1 1/2 c flour.
6. In another bowl place 1/2 bag of Panko breadcrumbs.
7. When the oil is hot, you are ready to deep fry the shrimp.
8. Do these steps with each individual shrimp: Roll in flour, then dip in scrambled egg, then coat with Panko breadcrumbs and place carefully in fryer.
9. Remember, the flour is first, NOT the scrambled egg mixture.
10. Fry about 2 minutes on each side or until batter is golden brown.
11. Place onto clean paper towels to drain off excess oil.
12. Wait until cool and then ENJOY!
